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		题名	作者	年代	出处	被引量
	1	Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics显示文摘The present study compared eight breeds of cattle differing in gender(heifers, bulls and steers) to determine associations between muscle characteristics and meat sensory qualities of the Longissimus thoracis muscle. Animal types differed in all the muscle characteristics and sensory qualities. Many correlations among muscle characteristics and among sensory qualities were consistent for most animal types. Isocitrate dehydrogenase(ICDH) activities allowed discrimination of muscles with respect to myosin heavy chain(My HC)-I proportions for all animal types. Lactate dehydrogenase(LDH) and phosphofructokinase(PFK) activities were positively correlated for most animal types. Overall liking was correlated with beef flavour and abnormal flavour in all animal types and with global tenderness for all animal types except for Charolais cross breed steers. For all animal types except for Angus×Friesian heifers, beef flavour and abnormal flavour were negatively correlated. Overall liking was not correlated with juiciness. PFK, ICDH and citrate synthase(CS) activities were strongly associated with tenderness, beef flavour and overall liking when average values for all animal types were used. However, associations between muscle characteristics and sensory qualities within animal types were weak and inconsistent.	M Gagaoua E M C Terlouw D Micol J-F Hocquette A P Moloney K Nuernberg D Bauchart A Boudjellal N D Scollan R I Richardson B Picard	2016	Journal of Integrative Agriculture2016，15，7：	3
	2	Meat aging:reconsideration of the current concept显示文摘	Herrera-mendez C H Becila S Boudjellal A	2006	Trends in Food Science and Technology2006，17，：	1
	3	Meat aging:Reconsideration of the current concept显示文摘	Herrera-Mendez C H Becila S Boudjellal A	2006	Trends In Food Science and Technology2006，17，8：	1
	4	Meat ageing: Reconsideration of the current concept 显示文摘	HERRERA MENDEZ C H BECILA S BOUDJELLAL A	2006	Trends in Food Science and Technology2006，17，8：	1
	5	Meat ageing: reconsideration of the current concept显示文摘	Herrera-Mendez C H Becila S Boudjellal A	2006	Trends in food science & technology2006，17，8：	1
	6	The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp,rhamnosus显示文摘	Nancib N Nacib A Boudjelal A	2001	Biores Technol2001，78，：	1
	7	Meat ageing: reconsideration of the current concept显示文摘	I-Ierrera-mendez C H Becila S Boudjellal A	2006	Trends in Food Science & Technology2006，17，8：	1
	8	The p42/p44 mitogen-aetiva- ted protein kinase activation triggers p27kip1 degradation independ- ently of cdk2/cyclin E in NIH 33'3 cells显示文摘	Delmas C Manenfi S Boudjelal A	2001	J Biol Chem2001，276，34：	1
	9	Meat aging: reconsideration of the current concept显示文摘	HERRERA-MENDEZ C H BECILA S BOUDJELLAL A	2006	Trends in Food Science & Technology2006，17，8：	1
	10	The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by lactobacillus casei subsp rhamnosus 显示文摘	Nancib N Nancib A Boudjelal A	2001	Bioresource Technology2001，78，：	1
	11	Revisiting the conversion of muscle into meat and the underlying mechanisms 显示文摘	Ouali A Herrera-Mendez CH Coulis G Beeila S Boudjellal A Aubry L Sentandreu M A	2006	Meat Science2006，74，：	1
	12	Meat aging:Reconsideration of the current eoncept显示文摘	HERRERA-MENDEZ C H BECILA S BOUDJELLAL A		0，，08：	1
	13	The p42/p44 mitogen-antivated protein kinase activation triggers p27Kipl degradtion independently of CDK2/cyclin E in NIH 3T3 cells显示文摘	DELMAS C MANENTI S BOUDJELAL A	2001	J Biol Chem2001，276，34：	1
	14	Meat ageing: reconsideration of the current concept显示文摘	HERRERA-MENDEZ C H BECILA S BOUDJELLAL A	2006	Trends in Food Science & Technology2006，17，8：	1
	15	Meat conditioning: Reconsideration of the current concept 显示文摘	Herrera-Mendez C H Becila S Boudjellal A	2006	Trends Food Sci Tech2006，17，：	1
	16	Meat ageing: reconsideration of the current concept显示文摘	HERRERA-MENDEZ C H BECILA S BOUDJELLAL A	2006	Trends in Food Science & Technology2006，17，8：	1
	17	Meat ageing: Reconsideration of the current concept显示文摘	Herrera-Mendez C H Becila S Boudjellal A	2006	Trends in Food Science & Technology2006，17，8：	1
	18	Meat ageing: reconsideration of the current concept显示文摘	HERRERA-MENDEZ C H BECILA S BOUDJELLAL A	2006	Trends in Food Science & Technology2006，17，8：	1

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